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Salmon Cakes With Creamy Dill Sauce

A great way to use leftover cooked salmon, these can be frozen on a cookie sheet, then placed frozen into a storage bag for later use.

Prep
Cook
Serves 16people
Ingredients
4
cups cooked salmon, broken up into chunks
1/4
cup mayonnaise
1/4
cup bread crumbs plus 3 Tbs reserved
2
tbsp chopped fresh dill, plus some sprigs for garnish
zest of 1/2 of a lemon
juice of 1/2 of a lemon
1/2
tsp salt
fresh ground pepper, to taste
1/4
cup melted butter
2
tbsp chopped chives or scallion for garnish
1/2
cup sour cream
2
tbsp mayonnaise
1
tbsp chopped fresh dill
1
tbsp finely diced red onion (optional)
pinch of salt and pepper
Directions
1.
For the Salmon Cakes: Combine the first eight ingredients in a bowl and mix gently so that small chunks of salmon remain.
2.
Form into patties, 16 small for appetizers, or 8 large for an entree.
3.
Roll each cake in the reserved bread crumbs covering all sides.
4.
To cook, place cakes on a buttered cookie sheet, brush with melted butter, and bake at 350 degrees.
5.
For the Creamy Dill Sauce: Combine the remaining five ingredients and chill for at least 30 minutes to develop flavor.
6.
To Serve: Garnish cakes with a dollop of the Creamy Dill Sauce, fresh chopped scallion, and a sprig of fresh dill.

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